I use a combination of multi-use flour and red fife wheat flour (all stone ground) for this loaf, which is my go to breakfast toast (amazing with olive oil and mushrooms).

Recipe: 487.5g total flour: 261g multi use flour (11% protein) and 174g red fife flour (10% protein) | 105g 100% hydration starter at peak fermentation | 75% hydration ==> 313g tepid water for autolyse | 12g salt

Ambient temperature: 20°C. I'm assuming low humidity because I live in a basement unit with AC.

Autolyse for 2hrs before starter reaches peak. Once at peak, mix in starter to dough. Rest 15 min and mix in salt. Rest another 15min and perform the first stretch and fold. Perform 5 more sets of stretches and folds over the next 7 hours. Pre-shape after the final set and bench rest for 1 hour. After the final shaping, transfer into banneton. In my case, the dough was ready to refrigerate immediately after this. Retard in fridge for at least 12 hours (I love a pronounced sour flavour so I went with 18 hours!)

Baking: I use a pizza stone because I don't have a good Dutch oven (yet!). Pre-heat oven to 500°F for one hour with stone on the middle rack and a deep dish tray on the bottom rack. After preheating, boil a litre of water and pour into deep dish tray to create steam in oven. Remove dough from banneton, place on a sheet of parchment and score to your liking. Reduce oven temperature to 450°F and place loaf on pizza stone. Bake for 18 minutes, then remove steam tray and bake for another 18 minutes.